PANEER AND VEGETABLE CURRY
SERVES: 4 PREP: 15 MINS COOK: 15 MINS
2 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
4 tsp grated fresh ginger
100g (4oz) Balti curry paste
1 x 400g can chopped tomatoes
1 x 400g can of chickpeas
125ml (¼ pt) water
400g (14oz) paneer cheese
150g (5oz) green beans, halved lengthways 60ml (2 fl oz) single cream
Handful of coriander leaves
1. Heat half the oil in a large pan over a high heat, cook the onion, garlic and ginger, stirring for 3 min.
2. Add the curry paste and cook, stirring for 1 min then add chickpeas, tomatoes and water. Bring to the boil, reduce the heat and simmer uncovered for 5 mins.
3. Cut the cheese into small pieces. Heat the remaining oil in a large pan and cook cheese until brown all over. Remove from pan and leave to cool. Roughly crumble cheese.
4. Add the beans and cream and cook for 5 mins or until beans are tender. Stir in half the cheese, cook until heated through. Serve topped with coriander and remaining cheese.
Per serving: 581 cals, 30.3g fat (10.2g sat fat), 19g sugars, 0.7g salt Bauer Books
1 OF YOUR 5 A DAY